Sunday, January 25, 2009
Description and Uses
This enameled cast iron dutch oven was a Christmas gift from my step-mom Judy—who is one of the finest cooks I know.
This thing is great for roasting chicken, soups, chili, and just about anything where you might reach for a non-enameled dutch oven.
Read about the differences between enameled cast iron and non-enameled (regular) cast iron.
Inside Bottom Dimensions: 8 1/4 inches by 11 inches
Depth: 4 1/2 inches
Capacity 6 quarts (5.6 litres)
Care and Maintenance
Feel free to clean your enameled cast iron with soap and water. Use plastic bristles for scrubbing and avoid abrasives. You can also soak it overnight if needed. Do not put your enameled cast iron in the dishwasher!
Most enameled cast iron dutch ovens still have a ring of bare cast iron where the lid and pot meet. You should periodically oil this strip of bare cast iron to keep the lid fitting tightly, and to keep it from rusting.
To do this, clean the dutch oven, and then dry it with heat (e.g. in a 350 degree F oven). Once all moisture is gone, lightly oil (with a paper towel) the rim of the pan and lid. You can use canola, or any other high-heat, mostly flavorless oil. Place the pan and lid back in the warm oven (next to each other, not on top of each other). Turn off the oven heat and leave the dutch oven in there until cool.